Published Jun 12, 2024 Updated Nov 03, 2024 If you want to try recreating the crispy and buttery goodness of roti, here’s one recipe you can easily make at home! And don’t worry if you’ve never made flatbread before. My Malaysian roti recipe is virtually foolproof, and it tastes just like the ones you get from street vendors! For your next flatbread making project, make my homemade Chapati and Pita Bread! Originating from southern India, it is sometimes called roti paratha or roti prata (Singaporean version). They are made famous in Malaysia by Mamak (Muslim-Indian) hawkers and street vendors who modified the Indian paratha recipe to suit the local palate. What I love most about roti canai is how crispy and flaky the outside becomes while the inside remains soft and buttery. It is usually served as a side dish with curry or daal. However, some people like to eat it on its own or with a sprinkle of sugar. The typical roti prata recipe has a simpler dough—usually just flour, salt, water, and ghee—giving it a slightly denser, chewier texture than roti canai. Roti canai, on the other hand, is the Malaysian version of paratha, which often adds eggs, milk, and sugar for a richer dough. The dough is then folded and wrinkled several times to create air pockets, and it puffs up into the softest, lightest layers once it hits the hot pan! It takes a bit of practice to nail the stretching technique, but you’ll eventually get a feel for it as you make it more often. And your roti will still taste amazing regardless! Here’s Chef Danhi’s detailed step-by-step instructions to guide you:
Making Roti Dough
Preparing The Work Space
Cooking The Bread
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